Home Cooks Online

An easy recipe for moist and tender chicken breasts, by Trevy Thomas.

Garlic. Photo: Miguel SaavedraIt’s diet time, and that means people are eating chicken breasts.  If I were a chicken this time of year, I’d hide.  Chicken breasts are low in calories, a low-fat source of protein and quick to cook.  While I generally prefer the dark meat, this recipe produces delicious chicken breasts that are every bit as moist and tender as the dark parts.  There is a small splurge of butter that adds a richness without much in the way of calories.  So indulge, diet or no.

Glazed Chicken Breast Recipe
Serves 2

Ingredients:

• 3 chicken breasts (about 1 pound)
• 1/2 cup flour
• Lots of salt and pepper
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 1/2 tablespoon butter
• 1 clove garlic, chopped
• 1/4 cup white wine

Directions:

1. Place chicken on cutting board between two sheets of plastic wrap and pound well until thin (about 1/4 inch).  You can use a meat pounder, rolling pin or plain old household hammer for this.  
2. On a plate, mix flour, salt, pepper and paprika.  A fork works well for this.
3. Drag pounded breasts through flour several times on both sides using fingers or tongs until well coated.  Place prepared chicken on plate until ready to use.
4. Put olive oil and butter in skillet and turn heat to medium.  
5. When oil is shimmering, turn pan to coat well.  Add garlic and cook for about two minutes.
6. Add chicken to pan.  Sprinkle the up-facing side with salt and pepper.  Don’t move chicken around.
7. Cook 5 minutes, then flip and repeat.  Remove chicken.
8. Put wine in pan.  Cook down 2 minutes.  Return chicken to pan and leave on low heat while sauce dissipates.
9. Serve hot.